German Apple Pie
- Yield 6 to 8 servings
"Nothing is more patriotic than apple pie on the 4th of July. My niece discovered this recipe a few years ago, and it's been a family favorite."
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup shortening
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1/4 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 4 medium Jonathan or McIntosh apples, peeled and sliced (about 4 cups)
- 2 medium Granny Smith apples, peeled and sliced (about 2 cups)
- 1 cup heavy cream
- Preheat the oven to 450F.
- To prepare the crust, combine the flour and the salt in a medium bowl. Using two knives or a pastry blender, cut in the shortening until the mixture resembles coarse crumbs. Sprinkle with the vanilla; mix well. Sprinkle with 2 to 3 tablespoons ice water; 1 tablespoon at a time, mixing until the pastry holds together. Shape into a ball and place on a lightly floured work surface. Roll the dough to 1/8-inch thickness. Transfer to a 9-inch deep-dish pie pan. Trim and flute the edges.
- To prepare the filling, combine the sugar, flour, and the cinnamon in a small bowl; mix well. Sprinkle 3 tablespoons of the sugar mixture in the bottom of crust. Top with half of the apple slices. Sprinkle with half of the remaining sugar mixture. Top with the remaining apple slices and sugar mixture. Pour the cream evenly over all.
- Bake for 10 minutes. Reduce the heat to 350 degrees F. Bake for 60 to 70 minutes, until the apples are tender and the crust is golden.
Marcia Emig, Goodland, Kan.